Ingredients

The following ingredients have 4 Servings
  • 1 onions (finely diced)
  • 2 cloves garlic (crushed)
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • ½ tbsp ground coriander
  • 1 red peppers (sliced)
  • 400 g pumpkin (cut into large cubes)
  • 400 g tin of chickpeas
  • 400 g chopped tinned tomatoes
  • 1/4 tsp Black pepper
  • 15 g coriander (cilantro)
  • 1 lemon (optional)

Instruction

  • Gently cook the onions in a large saucepan for about 5 minutes until they are soft, then stir in the garlic.
  • Cook for another minute then add the cumin, coriander and cayenne pepper.
  • Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
  • Bring to the boil then simmer gently for half an hour.
  • Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.